In Vietnam, Pho is very popular for breakfast. Vendors shop for the freshest ingredients in the wee hours of the morning to make the deep and flavorful stock in time for the morning rush hour. Locals would stop by for a hearty and delicious breakfast-in-a-bowl before heading to work.
Vietnamese Beef Noodle Soup is labor intensive and all the components take up a lot of space in the fridge. So when I crave for pho at home, I make a large pot and pretty much have it for breakfast, lunch and dinner. Because the taste is simply un-pho-gettable, I don’t mind having it several times a day.
Vietnamese Thick Noodle Soup, or Banh Canh, is one of my favorite childhood foods. It's the most simplest and purest of all the Vietnamese noodle soups. As a kid, I ate it regularly for breakfast, lunch and dinner. In its simplest form, it's thick noodles in a rich and savory pork broth. There aren't too many components like other Vietnamese noodle soups. However, variations of Banh Canh such as Banh Canh Cua can include proteins like crab, shrimp, fish balls, and fried fish cakes. In restaurants, a side of Vietnamese herbs and greens also accompanies the noodle.
Vietnamese Pork & Seafood Noodle Soup or, Hủ Tiếu, is to South Vietnam as Phở is to North Vietnam, and Bún bò Huế is to Central Vietnam. Hủ Tiếu consists of mostly pork and seafood, and it's a lot more versatile than the other noodle dishes.